10 ounces of frozen spinach, chopped 2 cups of heavy cream 2 cups of chicken stock 1 garlic clove, crushed 1 tablespoon of butter 1/8 teaspoon of nutmeg 1/2 package of Sweet 'n Low (optional) salt and pepper, to taste
Defrost spinach. In a large sauce pan cook the garlic in the butter for 1 minute. Place all ingredients (including the garlic) in a blender and blend to desired consistency. Return to sauce pan and heat just to the boiling point (do not boil). Serve immediately. Serves 4.
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